Pastry



Patented July 1 6, .1946

Y Y PAs'rRYv j 'Richard P. Jetschmann, Milford, Conn'.

Y Application March 5, 1945i., vserial No. teatriv The present invention relates to pastries, and, more particularly, to a confectionflledpastry and the process for making the same.

The pastry comprises a center of confection having a thin-walled crust made from two substantially. cup-shaped shells,l preferably preformed by baking the same in suitably shape molds.

The shells may be formed of any suitable batter or dough which will bake rapidly and which, when baked, will be crispy or flaky. I have found that the batter used to form patty shells makes an ideal batter for the shells used in the pastry of the present invention. Pastry shellsmade from such a batter are self-'sustaining and may be stored for relatively long periods without deterioration. Y

The shells are filled with a confection which may consist-of any confection desired, although preferably, the filling comprises a frozen confection such as ice cream, ice, sherbet, or frozen custard, and other products having similar characteristics. The confection need not be frozen, however, for various cream fillings may be used if desired.

The now preferred method of making the pastry herein disclosed consists of filling the shells with the confection, and then bringing the filled shells together so that the confection held by each shell forms a center enclosed by the shells. The shells are held against separation, and the line of jointure between the edges of the same is sealed by a. strip of dough which may be made from the same batter as the shells themselves.

Where the pastry is lled with a frozen confection, it should be placed in a freezing compartment and allowed to remain there until the i comms., (c1. eig-137) For some tastes, Vthe product isf improved lby dipping the lled and joined shells inv beaten eggs,y

and dusting Vit .with flour or cracker or crumbs before it is fried.

In the drawing: Figure 1 is a side elevational view of the completed pastry product of the present invention.

Fig. 2 is a sectional view showing the two shells in position about the filling. i j

Fig. 3 is aview similar to Fig. 2, showing th strip of dough sealing the adjacent edges of the two shells. y

Referring now to the accompanying drawing, the pastry product of the present invention comprises a center or lling of confection l0 covered by a pair of substantially cup-shaped shells Il` formed from a suitable batter or dough. If desired, ornamentalv ridges or other decorative shapes may be formed on the outer surface of the shells by using suitable molds.

The shells are precooked or baked and may bemade of batter in suitably shaped molds or bread` in any other way from batter or dough. The

filling is frozen hard. If the filling is of a kind l which is not frozen, it may be chilled either before or after it is placed in the shells.

After the two shells have been lled and placed together with the sealing strip of dough, the product is dropped in hot deep fat and fried until the sealing strip of dough is cooked and the outer surface of the shells is sufficiently browned. The fat should be so hot as to quickly cook the sealing strip of dough and brown the outer surface of the shells before the filling liquies.

After the frying operation, the product may be dusted with confectionery sugar or the like.

The product should be immediately served as it is most delicious when the crust is hot and crisp, but if this is not possible, it should be placed in the freezing compartment-l immediately after cooking and kept there until wanted.

extent to which they are cooked depends upon the materials used and personal taste, so long as they are quite permanently formed and sufliciently rigid to be handled andlled.

Preferably, the pastry or dough used to make the shells should be one which will bake rapidly, and which when baked will be crispy and flaky. I have found that the batter used to form the so-called patty shells makes a satisfactory batter for the shells Il. This batter when baked is self-sustaining and will retain its aky characteristics for a relatively long period, and hence the shells may be stored for quite some time before they are used.

The lling l0 used in the shells may comprise any confection desired, although it has been found that a more delicious product is formed if the filling consists of a frozen confection such as ice cream, ice, sherbet, frozen custard, etc.

The pastry product may be formed by heaping a mass of the filling in one of the shells and covering it with the other, or two shells filled level with the confection may be brought together as shown in Fig. 2 of the drawing.

The line of jointure l2 between the abutting edges of the shells is sealed and the two shells secured together by a strip I3 of batter, such as is used to make the preformed shells or of any suitable dough. The product is then placed in a freezing compartment having a temperature considerably below the freezing temperature of the filling, and allowed to remain there until the stead of the ice cream, etc. should be chilled before being placed in the shells, i I or the filled shells should be chilled just prior to frying.v

l the pastry can be friedV in the deep fat.

course, if the shells are not preformed by first s baking them, the lled shells must remain in the confection is again frozenV very hard, and left there until needed. When the vfinished product is to be made, the hard frozen iilled pastry is taken from the freezer and immediately fried in i deep fat until the strip I3 of dough is cooked, and the outer surfaces of the shells are browned suiliciently.

'I'he fat should be quite hot sothat the frying the product may explode, .the shells being blown' apart by the expansion of gases 'within them.

After it has been fried, and before it is served,

i the product may be dusted with confectionery sugar if desired.

l operationmay be completed before the filling hasV 1 had time to. liquify. Usually, it is only necessary vto leave the product in the hot fat for three or four seconds, and if a longerperiod seems neces- I sary, .the fat should be made hotter. If theY I pastry is allowed to remain in the fat for a time n 1 sucient to liquify and then gasify the lling,`

'The product is most delicious when served imy A custard or a cream filling may be used in- Such soft fillings ',IheV shells I I need not be preformed, for if the i dough is made stiff enough (such as pie crust) 1 it will be sufficiently self -sustaining without baking to remain inplace about the confection, until Of hot fat for a longer period of time. This necessitates freezing the filling to a very low temperature so it will not become liquiiied before the sealing strip is cooked.

A mixture of beaten eggs, cracker crumbs and l ,our maybe used to coat the shells before they are fried in the deep fat. This may be done by mediately after being fried. However, if this is i not practicable, it can be placed again in the I freezing compartment until required.

either dipping the product or rolling the same in the egg mixture, and then in the crumbs.

Variations and modifications may be made within the scope of this invention and portions `of the improvements may be used without others.

y'I claim:

1. A food product comprising a plurality of baked edible shell sections of pastry; a mass of frozenconfection enclosed thereby; and a thin sealing strip of dough closing the adjacent edges of said pastry sections and holding them together,

f said dough and pastry sections being provided with a crisp, fried crust.

' 2. The process of producing a. pastry which comprises the steps of forming a, pair of hollow edible shells from a suitable batter, baking said shells, llin'g said shells with s, frozen confection, superposing one shell on the other, sealing the line of jointure of? said shells with a strip of dough, freezingv and maintaining said product frozen'har'd and then submergin'g the filled shells in deep hot fat'for sufficient time tocook ysaid'. strip of dough vandb'rown the outer surfacesiof.

said shells without melting said confection;

3. The process of making a food product which comprises forming a pair of substantially cupshaped baked edible pastry shells, placing a ball4 of ice cream between said shells, sealing the abutting edges of said shells with a strip of dough,

freezing the product hard, frying the product indeep hot fat until the strip of dough iscrisp and th'e outer surfaces of said shells are browned, refreezing the completed product, and storing in frozen conditionuntil ready to use.

Y RICHARD P..JETSCHMANN. 

